Selection of Microbial Targets for Treatments to Preserve Fresh Carrot Juice

Leneveu‐Jenvrin, Charlène; Quentin, Baptiste; Messaaf, Fatima-Ezzahra; Hoarau, Mathilde; Lebrun, Marc; Remize, Fabienne

doi:10.3390/beverages8010017

Cited by 4 publications

(6 citation statements)

References 33 publications

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“…In some cases, adaptation may occur and for that reason a full screening is officially recommended [ 56 ]. However, such a result was not observed in our study, thus implying an extended shelf life for the novel juices (typically 1–5 days) [ 58 ], a feature that could surely be exploited by the food industry.…”

Section: Resultsmentioning

confidence: 60%

Novel Functional Grape Juices Fortified with Free or Immobilized Lacticaseibacillus rhamnosus OLXAL-1

et al. 2023

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During the last decade, a rising interest in novel functional products containing probiotic microorganisms has been witnessed. As food processing and storage usually lead to a reduction of cell viability, freeze-dried cultures and immobilization are usually recommended in order to maintain adequate loads and deliver health benefits. In this study, freeze-dried (free and immobilized on apple pieces) Lacticaseibacillus rhamnosus OLXAL-1 cells were used to fortify grape juice. Juice storage at ambient temperature resulted in significantly higher (>7 log cfu/g) levels of immobilized L. rhamnosus cells compared to free cells after 4 days. On the other hand, refrigerated storage resulted in cell loads > 7 log cfu/g for both free and immobilized cells for up to 10 days, achieving populations > 109 cfu per share, with no spoilage noticed. The possible resistance of the novel fortified juice products to microbial spoilage (after deliberate spiking with Saccharomyces cerevisiae or Aspergillus niger) was also investigated. Significant growth limitation of both food-spoilage microorganisms was observed (both at 20 and 4 °C) when immobilized cells were contained compared to the unfortified juice. Keynote volatile compounds derived from the juice and the immobilization carrier were detected in all products by HS-SPME GC/MS analysis. PCA revealed that both the nature of the freeze-dried cells (free or immobilized), as well as storage temperature affected significantly the content of minor volatiles detected and resulted in significant differences in the total volatile concentration. Juices with freeze-dried immobilized cells were distinguished by the tasters and perceived as highly novel. Notably, all fortified juice products were accepted during the preliminary sensory evaluation.

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Section: Resultsmentioning

confidence: 60%

Novel Functional Grape Juices Fortified with Free or Immobilized Lacticaseibacillus rhamnosus OLXAL-1

et al. 2023

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“…The numbers of Enterobacteriaceae and E. coli were determined according to ISO 21528-2/2017 [ 65 ] and ISO 4832/2006 [ 66 ], respectively. From the dilutions made, 1 mL of sample was taken and inoculated on Petrifilm 3M Rapid E. coli /Coliform Count Plate and Petrifilm 3M Enterobacteriaceae, and then incubated at 37 °C for 24 h [ 67 , 68 ].…”

Section: Methodsmentioning

confidence: 99%

Effects of Ginger and Garlic Powders on the Physicochemical and Microbiological Characteristics of Fruit Juices during Storage

Prisacaru

Ghinea

Albu

et al. 2023

Foods

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Natural preservatives such as garlic and ginger can be added to the formulation of fresh fruit juices to encourage the consumption of health-promoting foods. In this study, the influence of garlic and ginger and the storage conditions on physicochemical and microbiological characteristics of fruit juices were investigated. The fruit juice assortments were produced from apple, apple and pumpkin, and apple and pomegranate and were treated with 0.5 g garlic powder, 0.5 g ginger powder, and 0.25 g mix of garlic and ginger powders. A total of 12 unpasteurized samples were produced, of which 3 were control samples. Samples stored at 20 and 4 °C were analyzed at 0, 3, 6, and 9 days for water activity (aw), pH, titratable acidity (TA), total soluble solids (TSS), electrical conductivity (EC), vitamin C, color parameters, total number of germs, yeasts, and molds, Listeria, Enterobacteriaceae, and Escherichia coli. Results showed that aw, pH, TSS, and vitamin C content decreased during storage of fruit juice samples, while TA increased. The lowest increase in total number of aerobic mesophilic germs was determined for the apple and pumpkin juice with garlic and ginger and apple juice with garlic.

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“…Interestingly, the increase in the Enterobacteriaceae count observed after 4 days of storage was less significant, despite the signs of microbial spoilage of the juice. Leneveu-Jenvrin et al [42] observed that the Enterobacteriaceae count increased significantly between day 3 and day 7 of storage; however, there was little to no change between day 7 and day 10 of storage.…”

Section: Microbiome Analysesmentioning

confidence: 97%

“…Leneveu-Jenvrin et al [42] observed the total Enterobacteriaceae count at over 5 log CFU/mL for freshly prepared pure carrot juice, and over 5.5 log CFU/mL for commercial fresh carrot juice. They also noticed that, during 3 days of storage, the total Enterobacteriaceae count in lab-made carrot juice was stable, while, in commercial carrot juice, it increased by almost one logarithmic cycle.…”

Section: Microbiome Analysesmentioning

confidence: 99%

“…Interestingly, Gottardi et al [38] also did not observe a significant change in the microbial quality of fresh carrot juice during 48 h of storage-in fact, the TMB count of pure carrot juice observed after 2 days of storage was lower than the initial one; however, the TMB of their juice had exceeded 7.0 log CFU/mL after 9 days of storage, which generally indicates the state of microbial spoilage in fresh produce or its direct derivatives. Interestingly, Leneveu-Jenvrin et al [42] observed that commercial carrot juice presented much better microbial quality by TPB count than TMB count, as, even after three days of storage, it did not exceed 5.0 log CFU/mL.…”

Section: Microbiome Analysesmentioning

confidence: 99%

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Analysis of the Effect of Various Potential Antimicrobial Agents on the Quality of the Unpasteurized Carrot Juice

Ratajczak,

Piotrowska-Cyplik,

Cyplik

2023

Molecules

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Short shelf-life and poor microbial quality of minimally processed foods of plant origin pose a serious problem for the food industry. Novel techniques of minimal treatment combined with disinfection are being researched, and, for fresh juice, the addition of antimicrobial agents appears to be a promising route. In this research, fresh, nonfiltered, unpasteurized carrot juice was mixed with four potential antimicrobials (bourbon vanilla extract, peppermint extract, cannabidiol oil, and grapefruit extract). All four variants and the reference pure carrot juice were analyzed for metapopulational changes, microbial changes, and physicochemical changes. The potential antimicrobials used in the research have improved the overall microbial quality of carrot juice across 4 days of storage. However, it is important to notice that each of the four agents had a different spectrum of effectiveness towards the groups identified in the microflora of carrot juice. Additionally, the antimicrobials have increased the diversity of the carrot juice microbiome but did not prevent the occurrence of pathogenic bacteria. In conclusion, the use of antimicrobial agents such as essential oils or their derivatives may be a promising way of improving the microbial quality and prolonging the shelf-life of minimally processed foods, such as fresh juices, but the technique requires further research.

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Selection of Microbial Targets for Treatments to Preserve Fresh Carrot Juice

Cited by 4 publications

References 33 publications

Novel Functional Grape Juices Fortified with Free or Immobilized Lacticaseibacillus rhamnosus OLXAL-1

Novel Functional Grape Juices Fortified with Free or Immobilized Lacticaseibacillus rhamnosus OLXAL-1

Effects of Ginger and Garlic Powders on the Physicochemical and Microbiological Characteristics of Fruit Juices during Storage

Analysis of the Effect of Various Potential Antimicrobial Agents on the Quality of the Unpasteurized Carrot Juice

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